STOCKFISH WITH OTTOBRATICA OLIVE, VILLA SAN GIUSEPPE ORANGE AND REGGIO CALABRIA BERGAMOT
Ingredients (4 servings) – 600 g stockfish fillet– 80 g brine-cured Ottobratica olives– 60 g celery– 1 Villa San Giuseppe orange– 1 Favazzina lemon– 1 bergamot of Reggio Calabria– Extra virgin olive oil– Salt and white pepper to taste Preparation Cut the stockfish fillet into thin strips. Season with extra virgin olive oil, salt, pepper, …
STOCKFISH WITH OTTOBRATICA OLIVE, VILLA SAN GIUSEPPE ORANGE AND REGGIO CALABRIA BERGAMOT Read More »